August 9th is Singapore's National Day and marks the date that Singapore gained independence from Malaysia in 1965.
Singaporean cuisine draws on the foods of the multicultural city's many nationalities. For instance, roti, a flaky, buttery flatbread is popular with Indian and Malaysian dishes, but one unique addition to the breakfast scene is kaya toast.
Kaya toast is served at cafes throughout the city, including a chain called (of course!) Kaya Toast. Kaya is a rich coconut egg jam and is traditionally served on thickly buttered toast, often along with a soft-boiled egg, accompanied by a cup of coffee made by draining coffee grounds through a 'sock'! Yes, you read that right, but this, of course is not a real sock, but a woven cotton filter which gives a rich result.
Kaya jam is available at Asian food stores, but it is relatively easy to make your own. Try the recipe below. Do not omit the pandan flavouring (also from Asian supermarkets) as it gives the distinctive flavour associated with this jam. If you can find fresh pandan (screwpine) leaves, you can twist a short length and let it cook along with the milk and sugar, removing it before bottling.
KAYA JAM
4 large egg yolks
1 1/2 cups coconut cream
3/4 cup grated palm sugar (gula melaka or jaggery) - about
5oz
1 teaspoon pandan
flavour
Whisk the yolks in to 1/4 cup coconut cream. Heat the palm
sugar in a medium pan over medium heat until melted. Stir while it becomes a
caramel, around 4-5 minutes. Whisk in the remaining coconut cream and heat
until thickening slightly. The foaming should have subsided into slowing
plopping.
Off heat whisk a few tablespoons of the sugar-coconut mixture into the egg yolk mixture. Return the caramel cream to a medium heat and quickly mix in the egg mixture, beating steadily to avoid curdling. Add pandan flavouring and keep stirring for seven or so minutes until thickened.
Pour into a clean dry jar which has been sterilised with
boiling water. Chill for several hours until cold and set.
(adapted from Serious Eats)
